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Our COFFEEBREAKWITHFRIENDS

favorite Thanksgiving Recipes…

Pro Tips for The Star of the Show…

THE TURKEY!

 flv=

Five Tips for a Perfect Turkey

By Kate Krader

  1. Check your instant-read or traditional meat thermometer a few days before Thanksgiving. If you place it in a pot of boiling water and it registers 212° (water’s boiling point at sea level), you’re all set. If it doesn’t, buy a new thermometer.
  2. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that the bird cooks evenly.
  3. Protect the turkey breast from overcooking by roasting the bird on the lowest rack in the oven; this will keep it away from the top, the hottest part of the oven. Once the breast skin is browned, loosely cover it with foil to prevent it from becoming too dark.
  4. Keep a careful eye on the thermometer during the last half hour of cooking since the turkey’s temperature may rise rapidly toward the end.
  5. Check for doneness in the thickest, meatiest parts of the turkey. Using your thermometer, test the widest section of the breast near the wing joint; the temperature should be 165°. Test the legs at the top of the thigh, near the hip joint; the temperature should be 180°. Insert the instant-read thermometer deep enough to reach its heat sensor, the indentation about two inches from the tip. Also check the juices. If they have a pinkish tinge, continue roasting; if they’re clear, the turkey’s done. Try to insert the thermometer as infrequently as possible, to prevent the precious juices from escaping.

OUR FAVORITE TURKEY

Recipes:

Cider-Glazed Turkey with Lager Gravy

  • STAFF-FAVORITE

TURKEY

  1. One 12- to 13-pound turkey—neck and giblets reserved, wing tips cut off and reserved
  2. 2 tablespoons kosher salt
  3. 1 unpeeled head of garlic, halved crosswise
  4. 1 jalapeño, halved
  5. 1 Granny Smith apple, quartered
  6. 12 sage leaves
  7. 1/3 cup apple cider
  8. 1 stick unsalted butter

GRAVY

  1. 2 tablespoons vegetable oil
  2. Reserved turkey neck, wing tips and giblets
  3. Salt and freshly ground pepper
  4. 1/3 cup all-purpose flour
  5. 1/2 cup apple cider
  6. One 12-ounce bottle lager
  7. 1 bay leaf
  1. PREPARE THE TURKEY Season the turkey inside and out with the kosher salt. Cover with plastic wrap and refrigerate overnight.
  2. Uncover the turkey and let it return to room temperature. Stuff the cavity with the garlic, jalapeño, apple and 6 of the sage leaves. Transfer the turkey to a large roasting pan.
  3. Preheat the oven to 350°. In a small saucepan, combine the cider with the butter and the remaining 6 sage leaves and cook over low heat until the butter has melted and the sage is fragrant, about 4 minutes. Dampen a 32-by-20-inch piece of cheesecloth with water and squeeze dry. Immerse the cheesecloth in the cider butter until the liquid is absorbed. Drape the soaked cheesecloth over the turkey breast and legs.
  4. Roast the turkey for 30 minutes. Add 2 cups of water to the roasting pan and continue to roast for about 2 hours longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.
  5. MEANWHILE, PREPARE THE GRAVY In a large saucepan, heat the vegetable oil. Add the turkey neck, wing tips and giblets, except for the liver, and season with salt and pepper. Cook over moderate heat, turning a few times, until nicely browned, about 12 minutes. Remove the turkey parts and reserve. Off the heat, stir the flour into the fat in the saucepan to make a paste. Gradually whisk in the cider until smooth, then whisk in the lager. Add 3 cups of water and bring to a boil over moderately high heat, whisking until thickened. Return the turkey parts to the saucepan and add the bay leaf. Cover and cook over low heat, whisking occasionally, until the gravy is flavorful, about 1 1/2 hours. Discard the turkey parts and bay leaf.
  6. Carefully peel the cheesecloth off the turkey and discard. Transfer the turkey to a cutting board and let rest for 30 minutes. Pour the pan juices into a glass measuring cup and skim the fat. Add the pan juices to the gravy and bring to a simmer over moderate heat. Season the reserved liver with salt and pepper, add to the gravy and simmer until pink in the center, about 5 minutes. Remove the liver and cut it into small pieces.
  7. In a blender, puree the liver with 1 cup of the gravy. Whisk the liver puree into the gravy and season with salt and pepper. Rewarm the gravy if necessary. Carve the turkey and serve with the gravy.

 

Herb-Roasted Turkey with Gravy

© John Kernick

Herb-Roasted Turkey with Gravy

CONTRIBUTED BY SHAWN MCCLAIN
  • ACTIVE: 1 HR
  • TOTAL TIME: 4 HRS 30 MIN PLUS OVERNIGHT BRINING
  • SERVINGS: 12 SERVINGS

“I wasn’t always a briner,” says Shawn McClain, “but when enough people tell you it’s the thing to do, you try it.” He’s glad he did: The brine here, which is a simple combination of salt, sugar, spices and water, keeps the turkey moist in the oven and seasons the meat perfectly.

  1. 2 tablespoons fennel seeds
  2. 2 tablespoons mustard seeds
  3. 2 tablespoons coriander seeds
  4. 6 bay leaves
  5. 1 1/2 cups kosher salt
  6. 1 cup sugar
  7. 8 quarts cold water
  8. One 18-pound turkey
  9. 2 sticks plus 2 tablespoons unsalted butter, softened
  10. 3 tablespoons chopped flat-leaf parsley
  11. 1 tablespoon chopped sage leaves
  12. 1 tablespoon chopped thyme leaves
  13. Freshly ground pepper
  14. 2 tablespoons all-purpose flour
  15. 3 quarts chicken stock or low-sodium broth
  16. 1/2 small onion, finely chopped
  17. 1 small carrot, finely chopped
  18. 1 celery rib, finely chopped
  19. 1 cup diced peasant bread
  1. In a large saucepan, combine the fennel, mustard and coriander seeds with the bay leaves, salt, sugar and 1 quart of the water. Bring to a boil, stirring to dissolve the salt and sugar. Transfer the mixture to a very large bowl or pot and add the remaining 7 quarts of cold water. Add the turkey, breast side down. Cover and refrigerate for at least 8 hours or overnight.
  2. Preheat the oven to 450°. Drain and rinse the turkey and pat dry; discard the brine. Starting at the neck end of the bird, slip your hand between the skin and meat to loosen the turkey skin.
  3. In a medium bowl, combine the 2 sticks of butter with the parsley, sage and thyme and season with pepper. Spoon 1/4 cup of the herb butter into a small bowl and stir in the flour; cover and chill. Spread the remaining herb butter all over and under the skin of the turkey and set it on a rack in a roasting pan. Add 2 cups of the stock to the pan and roast for 30 minutes. Lower the oven temperature to 325° and roast the turkey for about 2 1/2 hours longer, basting occasionally; the turkey is done when an instant-read thermometer inserted in the thigh registers 170°. Transfer the turkey to a cutting board and let rest for 30 minutes.
  4. Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the bread and cook for 1 minute. Add 2 quarts of the stock and bring to a boil. Simmer over moderate heat until the liquid is reduced to 3 cups, about 1 hour and 15 minutes. Whisk to break up the bread. Strain the stock through a fine sieve and return it to the saucepan. Whisk in the chilled reserved herb butter and bring the gravy to a boil. Cook, whisking, until thickened, about 5 minutes.
  5. Pour off the fat from the roasting pan and place the pan over high heat. Add the remaining 2 cups of chicken stock and cook, scraping up any browned bits stuck to the pan, until boiling. Strain the pan drippings into the gravy and season with salt and pepper.
  6. Carve the turkey and serve on a platter, passing the gravy at the table.

SUGGESTED PAIRING

Pinot Noir’s balance of crisp fruit, light spiciness and moderate tannins makes it very versatile—ideal with all the big flavors in this Thanksgiving menu from Shawn McClain.

Roast Turkey with Shallot Butter and Thyme Gravy

© Lucy Schaeffer

Roast Turkey with Shallot Butter and Thyme Gravy

CONTRIBUTED BY SUSAN SPUNGEN
  • ACTIVE: 45 MIN
  • TOTAL TIME: 3 HRS 30 MIN
  • SERVINGS: 8 TO 10
  • •STAFF-FAVORITE

Shallots and thyme in both the turkey and the gravy provide double the flavor for this simple roasted bird.

 

  1. 1 stick unsalted butter, softened
  2. 1 tablespoon soy sauce
  3. 1/2 cup minced shallots (2 large)
  4. 3 tablespoons coarsely chopped thyme, plus 8 thyme sprigs
  5. Salt and freshly ground pepper
  6. One 12-pound fresh turkey, rinsed and dried, neck and giblets reserved
  7. 1/2 cup dry white wine
  8. About 2 1/2 cups chicken stock
  9. 3 cups water
  10. 1/4 cup Madeira
  11. 2 teaspoons cornstarch mixed with 1 tablespoon water
  1. Preheat the oven to 350°. In a small bowl, blend the butter with the soy sauce, 1/4 cup of the minced shallots, 2 tablespoons of the chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Separate the skin from the turkey breast and rub 2/3 of the shallot butter over the meat, then smooth out the breast skin. Rub the outside of the turkey with the remaining shallot butter and season liberally inside and out with salt and pepper. Tuck 5 of the thyme sprigs into the cavity.
  2. Pour the wine and 1/2 cup of the chicken stock into a roasting pan fitted with a V-shaped rack. Set the turkey on the rack and roast for 30 minutes. Baste with the pan juices. Roast the turkey for about 1 hour and 45 minutes longer, basting every 30 minutes and adding chicken stock to the pan as necessary; keep the pan moist throughout roasting so the drippings don’t burn. If the turkey starts getting too dark, tent it loosely with foil. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a carving board and let rest for 20 to 30 minutes.
  3. Meanwhile, in a medium saucepan, cover the turkey neck, heart and gizzard with the 3 cups of water. Add the remaining 3 thyme sprigs, season with salt and pepper and simmer for 20 minutes. Strain the turkey broth and reduce it to 2 1/4 cups.
  4. Pour the pan drippings into a fat separator; reserve 2 tablespoons of the fat and all the drippings. Add 1 1/4 cups of the turkey broth and the Madeira to the roasting pan; simmer, stirring to dissolve the browned bits; you should have 1 1/4 cups of jus.
  5. In a medium saucepan, heat the reserved turkey fat. Add the remaining 1/4 cup of shallots and cook over moderately high heat, stirring, until softened. Add the remaining 1 tablespoon of chopped thyme and cook for 1 minute longer. Stir in the jus, pan drippings and the remaining 1 cup of turkey broth and bring to a simmer. Stir in the cornstarch slurry and bring to a boil to thicken very lightly, then season with salt and pepper. Transfer to a gravy boat. Carve the turkey and serve with the gravy.

Soy-Sauce-and-Honey-Glazed Turkey

© Con Poulos

Soy-Sauce-and-Honey-Glazed Turkey

CONTRIBUTED BY JOANNE CHANG
  • ACTIVE: 45 MIN
  • TOTAL TIME: 6 HRS 45 MIN
  • SERVINGS: 12
  • •STAFF-FAVORITE

“We never had turkey on Thanksgiving,” says Joanne Chang, “only duck. I love turkey with sage and butter, but I crave the flavors I grew up with.” Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.

  1. 2 cups soy sauce
  2. 1 cup honey
  3. 1/4 cup toasted sesame oil
  4. 1/2 cup thinly sliced fresh ginger
  5. One 14- to 16-pound turkey
  6. 1 tablespoon kosher salt
  7. 2 teaspoons freshly ground pepper
  8. 1 1/2 teaspoons Chinese five-spice powder
  9. 6 scallions, cut into 2-inch lengths
  10. 2 cups chicken stock or low-sodium broth
  11. 4 tablespoons unsalted butter, softened
  12. 3/4 cup all-purpose flour
  1. In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes. Turn the turkey and marinate breast side up for 15 minutes.
  2. Preheat the oven to 350°. Set a rack in a large roasting pan. In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade. Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger. Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent.
  3. Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting. Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking. The turkey is done when an instant-read thermometer inserted in the thigh registers 165°.
  4. Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes.
  5. Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.
  6. In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened. Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.

 

 

Citrus-Marinated Turkey

© Petrina Tinslay

Citrus-Marinated Turkey

CONTRIBUTED BY JOSE GARCES
  • ACTIVE: 1 HR 30 MIN
  • TOTAL TIME: 5 HRS PLUS 2 DAYS BRINING AND MARINATING
  • SERVINGS: 12
  • •HEALTHY
  • •MAKE-AHEAD

In this turkey recipe, chef Jose Garces prepares the bird in the same style as a traditional Yucatán dish called cochinita pibil, a slow-roasted pork marinated in citrus and annatto paste (made from achiote seeds, the condiment adds an orange hue to foods). Brining and marinating the bird make it especially succulent.

 

BRINED TURKEY

  1. 1 gallon water
  2. 2 cups apple cider
  3. 2 cups kosher salt
  4. 2 cups sugar
  5. One 15-pound fresh turkey (giblets and neck reserved)

MARINADE

  1. 10 roasted garlic cloves (see Note)
  2. 10 raw garlic cloves
  3. 1 3/4 cups plus 3 tablespoons vegetable oil
  4. 3/4 cup fresh orange juice
  5. 1/4 cup cider vinegar
  6. 1/4 cup kosher salt
  7. 3 tablespoons fresh lime juice
  8. 3 tablespoons dried oregano
  9. 3 chipotles in adobo
  10. 2 tablespoons annatto paste (see Note)
  11. 1 tablespoon ground cumin
  12. 1 teaspoon ground allspice

TURKEY

  1. 9 cups chicken or turkey stock or low-sodium chicken broth
  2. 3 tablespoons canola oil
  3. Reserved turkey giblets and neck (liver discarded)
  4. 3 shallots, coarsely chopped
  5. 2 carrots, coarsely chopped
  6. 2 celery ribs, coarsely chopped
  7. 1 onion, coarsely chopped
  8. 10 roasted garlic cloves (see Note)
  9. 8 black peppercorns
  10. 2 tablespoons unsalted butter
  11. 2 tablespoons all-purpose flour
  12. Salt and freshly ground pepper
  1. In a very large bowl, stir the water, apple cider, kosher salt and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.
  2. Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.
  3. Preheat the oven to 325°. Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 175°.
  4. In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned. Transfer to a plate. Add the shallots, carrots, celery and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir in the roasted garlic and peppercorns, add the remaining 6 cups of stock and bring to a boil. Simmer over low heat until the stock is reduced to 4 cups, about 1 1/2 hours. Strain the enriched stock into a heatproof bowl and discard the solids.
  5. Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly, until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.
  6. Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck to the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.
  7. Carve the turkey and transfer the slices to a platter. Serve with the gravy.
NOTES To roast garlic, place 20 unpeeled cloves in a small baking dish and drizzle with 2 tablespoons of canola oil. Cover and roast at 375° for 40 minutes, until tender and caramelized. Let cool, then squeeze the garlic from the skins. Jose Garces likes using El Yucateco brand achiote annatto paste. It’s available at elyucateco.com.

Roast Turkey with Fried Sage & Pecans

© Frances Janisch

Roast Turkey with Fried Sage and Pecans

CONTRIBUTED BY GRACE PARISI
  • ACTIVE: 45 MIN
  • TOTAL TIME: 4 HRS 30 MIN
  • SERVINGS: 12

Grace Parisi blends ingredients into a butter that she rubs all over the turkey. In addition to this one with sage, other creative ideas are Roast Turkey with Lemon and Chives and Roast Turkey with Pickled Jalapeño–Paprika Gravy.

  1. 1 cup pecans
  2. 1 cup canola oil, for frying
  3. 1 large garlic clove, smashed
  4. 1 cup sage leaves
  5. 2 sticks unsalted butter, softened
  6. Kosher salt
  7. 1/4 cup all-purpose flour
  8. One 18-pound turkey
  9. 1 carrot, cut into 1-inch pieces
  10. 1 onion, cut into 1-inch wedges
  11. 4 cups Turkey Stock
  1. Preheat the oven to 350°. Spread the pecans in a pie plate and toast in the oven for about 10 minutes. Transfer the pecans to a food processor and let cool completely.
  2. In a medium skillet, heat the oil. Add the garlic and cook over moderate heat until very lightly golden, about 1 minute. Add the sage leaves and fry, stirring gently, until crisp, about 2 minutes. Using a slotted spoon, transfer the sage leaves and garlic clove to a paper towel–lined plate and let cool. Add half of the sage leaves and the garlic clove to the food processor along with the butter and 1 tablespoon of salt; pulse until smooth. Transfer 1/4 cup of the butter to a small bowl and stir in the flour; reserve.
  3. Beginning at the neck end, gently separate the turkey skin from the breast and legs using your fingers. Season the turkey cavity with salt. Rub half of the pecan-sage butter from the food processor under the skin, spreading it over the breast and thighs.
  4. Set the turkey on a rack in a large roasting pan and scatter the carrot and onion in the pan; add 1 1/2 cups of water. Rub the remaining pecan-sage butter from the food processor all over the outside of the turkey. Roast on the bottom rack of the oven for 3 1/2 to 4 hours, until an instant-read thermometer inserted deep in the thigh registers 170°; halfway through roasting, add 1 1/2 cups of water to the roasting pan and tent the turkey with foil. Transfer the turkey to a carving board and let rest for 30 minutes.
  5. Meanwhile, strain the pan juices into a large measuring cup; discard the solids. Spoon off the fat and discard it. (You should have about 2 cups of defatted pan juices.) In a large saucepan, boil the turkey stock until it is reduced to 3 cups, about 15 minutes. Set the roasting pan over 2 burners on high heat; add the reduced stock and scrape up any browned bits stuck to the bottom and side of the pan. Strain the stock into the saucepan, add the pan juices and bring to a simmer. Whisk in the reserved pecan-sage butter with flour and simmer over moderate heat, whisking constantly, until thickened, about 4 minutes. Season with salt.
  6. Carve the turkey, transfer to a platter and garnish with the reserved sage leaves. Serve the turkey, passing the gravy at the table.

Apricot-Glazed Turkey with Fresh Herb Gravy

© Frances Janisch

Apricot-Glazed Turkey with Fresh Herb Gravy

CONTRIBUTED BY MELISSA RUBEL JACOBSON
  • ACTIVE: 30 MIN
  • TOTAL TIME: 4 HRS
  • SERVINGS: 12
  • •HEALTHY
  • •STAFF-FAVORITE

The gorgeous mahogany color of this roasted turkey comes from a glaze of lemon-infused apricot jam.

TURKEY

  1. One 16-pound fresh turkey
  2. 1 tablespoon canola oil
  3. Kosher salt and freshly ground pepper
  4. 1 lemon, halved
  5. 6 garlic cloves, crushed
  6. 6 large thyme springs
  7. 4 large rosemary sprigs
  8. 4 large sage sprigs
  9. 1 fresh bay leaf

GLAZE

  1. 3/4 cup apricot jam
  2. 1 1/2 tablespoons fresh lemon juice
  3. 2 teaspoons grated lemon zest
  4. 1 1/2 tablespoons finely chopped sage
  5. Kosher salt and freshly ground pepper

GRAVY

  1. 3 cups turkey stock, chicken stock or low-sodium broth
  2. 4 tablespoons unsalted butter
  3. 1/4 cup all-purpose flour
  4. 2 tablespoons chopped parsley
  5. 1 tablespoon finely chopped sage
  6. 1 teaspoon chopped thyme
  7. Kosher salt and freshly ground pepper
  1. Preheat the oven to 350°. Remove the turkey from the refrigerator at least 30 minutes before roasting. Pat the turkey dry and set it on a V-shaped rack in a large roasting pan. Rub the turkey all over with the oil and season it inside and out with salt and pepper. Stuff the cavity with the lemon halves, crushed garlic, thyme, rosemary, sage and bay leaf. Roast the turkey for about 2 1/2 hours, until golden all over and an instant-read thermometer inserted between the leg and thigh registers 165°.
  2. In a small bowl, mix the apricot jam, lemon juice, lemon zest and sage and season with salt and pepper. Microwave the glaze until thinned slightly, about 20 seconds.
  3. Brush the turkey with half of the glaze and roast for about 15 minutes, until the skin is mahogany-colored. Brush the turkey with the remaining glaze and roast for about 15 minutes longer, until the skin is deep mahogany and an instant-read thermometer inserted between the leg and thigh registers 175°. Tilt the turkey to drain all the juices from the cavity into the roasting pan. Transfer the turkey to a carving board and let rest for 45 minutes.
  4. Skim the fat from the drippings in the roasting pan. Set the roasting pan over high heat and bring to a boil. Add the turkey stock and cook for 2 minutes, scraping up the browned bits from the bottom of the pan.
  5. In a medium saucepan, melt the butter. Add the flour and cook over moderate heat until smooth, about 2 minutes. Strain 3 1/2 cups of the liquid in the roasting pan into the saucepan and whisk to blend. Bring the gravy to a simmer and cook over moderately low heat, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parsley, sage and thyme and season with salt and pepper. Pour the gravy into a small pitcher. Carve the turkey and serve with the gravy.

Chile-Roasted Turkey with Chorizo-Corn Bread Stuffing

© William Meppem

Chile-Roasted Turkey with Chorizo-Corn Bread Stuffing

CONTRIBUTED BY GRACE PARISI
  • ACTIVE: 2 HRS
  • TOTAL TIME: 4 HRS 30 MIN PLUS 4 HR IF MAKING HOMEMADE STOCK
  • SERVINGS: 12 SERVINGS PLUS LEFTOVERS
  • •MAKE-AHEAD

CORN BREAD STUFFING

  1. 4 ears of corn, husked
  2. 1/2 pound chorizo, peeled and thickly sliced
  3. 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted
  4. 1 sweet onion, minced (2 cups)
  5. 3 celery ribs, finely diced (1 1/2 cups)
  6. 3 large garlic cloves, minced
  7. 2 large poblano chiles or 3 large jalapeños, seeded and finely diced
  8. 1 1/2 tablespoons chopped thyme
  9. Salt and freshly ground pepper
  10. Crispy Skillet Corn Bread, coarsely crumbled (13 cups)
  11. 2 cups Rich Turkey Stock or low-sodium chicken broth

TURKEY

  1. 3 ancho chiles, seeded
  2. 3 large garlic cloves, smashed
  3. 3 tablespoons unsalted butter
  4. Salt and freshly ground pepper
  5. 1 fresh 18-pound turkey, at room temperature
  6. 1/4 cup all-purpose flour
  7. 5 cups Rich Turkey Stock or low-sodium broth
  1. Preheat the broiler and position a rack 8 inches from the heat. Broil the corn, turning, until lightly charred, about 7 minutes. Let cool slightly, then cut the kernels from the cobs.
  2. In a food processor, chop the chorizo into 1/2-inch pieces. In a large skillet, cook the chorizo over moderately high heat, stirring occasionally, until the fat is rendered, about 5 minutes. Drain the chorizo and transfer to a paper towel-lined plate; discard the fat.
  3. Wipe out the skillet and melt the 4 tablespoons of solid butter in it. Add the onion, celery, garlic, poblanos and thyme and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Scrape into a large bowl. Add the chorizo, corn kernels, corn bread, melted butter and stock. Season with salt and pepper and stir well. Let cool.
  4. Preheat the oven to 450°. Put the anchos in a medium bowl and cover with hot water. Let soak until softened, about 30 minutes. Drain well. In a food processor, puree the anchos with the garlic and butter until smooth. Season with salt and pepper. Rub 2 tablespoons of the ancho paste in the main turkey cavity. Loosen the skin at the neck and carefully extend your hands all the way to the thigh and leg. Rub the remaining ancho paste under the skin.
  5. Loosely fill the main turkey cavity with 5 cups of the stuffing and tie the legs together with kitchen string. Spoon 1 cup of the stuffing into the neck cavity and tuck the extra skin underneath or secure with toothpicks. Spoon the remaining stuffing into a buttered 3-quart baking dish and drizzle with 1 cup of the stock.
  6. Set the turkey in a very large roasting pan and season it with salt and pepper. Roast the turkey for 30 minutes, then reduce the heat to 375°. Add 1 cup of the stock to the roasting pan and roast the turkey for 3 hours longer, or until an instant-read thermometer inserted in an inner thigh registers 180° and the stuffing registers 165°. Cover the turkey loosely with foil if the skin browns quickly. Transfer the turkey to a cutting board, cover with foil and let rest for 30 minutes.
  7. Bake the stuffing in the baking dish for about 30 minutes, or until heated through and crisp on top.
  8. Meanwhile, pour the roasting pan juices into a large glass measuring cup. Skim off the fat. In a small cup, whisk 1/2 cup of the stock with the flour and set aside. Set the roasting pan over 2 burners on high heat. Add the remaining 2 1/2 cups of stock and bring to a simmer. Using a wooden spoon, scrape up any browned bits from the bottom and sides of the pan. Add the reserved pan juices to the roasting pan, then strain through a fine sieve into a medium saucepan. Boil the juices over high heat until reduced to 3 cups, about 10 minutes. Whisk in the flour mixture and boil until thickened, about 5 minutes. Season the gravy with salt and pepper and transfer to a warmed gravy boat.
  9. Carve the turkey and serve with the gravy and the corn bread stuffing from the turkey and the baking dish.
MAKE AHEAD The uncooked corn bread stuffing can be covered with plastic wrap and refrigerated overnight. Stuff the turkey just before roasting.

SUGGESTED PAIRING

The heat from the chiles and the chorizo calls for an equally spicy and fruity California Syrah.

TURKEY ROASTING TIPS:

Roasting the Turkey

When selecting a turkey, buy a fresh one if possible. Allow about one pound of uncooked bird per person—more if you want leftovers.

  • Make turkey stock with the neck and giblets.
  • Remove the turkey from the refrigerator one to two hours before roasting.
  • Preheat the oven to 425°. Rinse the turkey inside and out with cold water. Dry with paper towels. Lightly season the turkey, inside and out, with salt and pepper.
  • Spoon the stuffing loosely into the chest cavity and the smaller neck cavity. Cover the stuffed neck area with the skin flap; if you wish, sew or skewer it shut and do the same to the chest cavity. Truss the bird with twine by tying the legs together, then bring the string around to the neck and tie it, securing the wings to the body.
  • Place the turkey, breast side up, on a greased rack in a shallow roasting pan just large enough to hold it.
  • In a medium saucepan, melt one stick of butter. Dampen and wring out a 14-by-24-inch piece of cheesecloth. Soak it in the butter until the cloth is evenly coated and all the butter has been absorbed. Double the cheesecloth and drape it over the turkey breast (this ensures a moist, not overcooked breast).
  • Put the turkey in the oven and immediately reduce the heat to 325°. Roast the bird for about 20 minutes per pound for a stuffed bird and 16 minutes per pound for an unstuffed one. Using a large bulb baster, baste the turkey through the cheesecloth with the pan drippings every 30 minutes. About 45 minutes before the turkey is finished, remove the cheesecloth. Continue to roast, basting every 15 minutes, until the bird is browned, the juices in the inner thigh run clear when pricked and an instant-read thermometer thrust into the thickest part of the thigh (without touching the bone) registers between 160° and 180° (the USDA specifies that cooking poultry to an internal temperature of 180° will kill all bacteria that can cause illness).
  • Transfer the turkey to a carving board, cover loosely with foil and let rest for at least 15 and up to 30 minutes before carving (see Making the Gravy).

Plus: F&W’s Ultimate Thanksgiving Guide

slideshow  More Thanksgiving Turkeys

AND DON’T FORGET THOSE GREAT SIDE DISHES!

STAR CHEF SUGGESTIONS…

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Arugula-Orange Salad with Pomegranate-White Wine Vinaigrette

Perfect for holiday entertaining, this salad features the traditional colors of Christmas. It also allows you to make good use of your fancy vinegars. Champagne vinegar, fruit-flavored vinegar or white wine vinegar will work with the sweet and tart taste of the pomegranate and oranges.

Ingredients:

For the vinaigrette:

  • 1 pomegranate
  • 1/3 cup extra-virgin olive oil
  • 2 Tbs. white wine vinegar or raspberry vinegar
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • Freshly ground pepper, to taste
  • 2 large navel oranges
  • 3 bunches arugula, tough stems removed
  • 1 small red onion, sliced crosswise into thin rings

Directions:

To make the vinaigrette, carefully remove the skin from the pomegranate. Working over a sieve placed over a bowl to catch the juices, peel away the thick membrane from the pomegranate seeds and allow the loosened seeds to collect in the sieve. Measure 1/3 cup of the seeds and reserve for garnish. Press on the remaining seeds with the back of a spoon to release about 2 Tbs. juice. Discard the crushed seeds.Add the olive oil, vinegar, sugar, salt and pepper to the pomegranate juice. Whisk until blended.Using a small, sharp knife, cut a slice off the top and bottom of each orange to expose the flesh. Place each orange upright on a cutting board and thickly slice off the peel in strips, following the contour of the orange to expose the flesh. Holding the orange over a large bowl, cut along either side of each section, letting the section drop into the bowl. Add the arugula and red onion, separating the onion slices into rings. Drizzle the dressing over the salad, then toss to coat evenly.

Divide the salad among individual plates, distributing the orange sections evenly. Garnish with the reserved pomegranate seeds. Serve immediately.

Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

Recipe:

Pan-Roasted Sweet Potatoes with Fennel

  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
  2. 4 fennel bulbs, halved lengthwise and cut into 3/4-inch wedges, some of the feathery tops finely chopped
  3. 1/4 cup extra-virgin olive oil
  4. 1 tablespoon light brown sugar
  5. 1/4 teaspoon ground mace
  6. Salt and freshly ground pepper
  1. Preheat the oven to 400°. In a bowl, toss the sweet potato chunks and fennel wedges with the olive oil, brown sugar and mace; season with salt and pepper.
  2. Spread the vegetables in a large nonstick roasting pan. Roast for about 1 hour, stirring occasionally, until the sweet potatoes and fennel are tender and caramelized. Transfer them to a platter, sprinkle with the fennel tops and serve.
MAKE AHEAD The roasted vegetables can be refrigerated overnight. Reheat in a 400° oven before serving. NOTES One Serving Calories 211 kcal, Total Fat 6.2 gm, Saturated Fat 1 gm.

Recipe:

Chantilly Potatoes with a Parmesan Crust

  • STAFF-FAVORITE
  • VEGETARIAN
  1. 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  2. Salt
  3. 1/2 cup cold milk
  4. 7 tablespoons unsalted butter, softened
  5. Freshly ground pepper
  6. 1 cup heavy cream
  7. 1/2 cup freshly grated Parmesan cheese
  1. Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes. Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry. Pass the potatoes through a ricer into a large bowl. Beat in the milk and 6 tablespoons of the butter and season with salt and pepper.
  2. In a large stainless steel bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top. Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned. Let stand for 10 minutes before serving.

Recipe:

Scalloped Potatoes with Ham

  • MAKE-AHEAD
  1. 3 cups heavy cream
  2. 1 garlic clove, finely grated
  3. Pinch of freshly grated nutmeg
  4. Kosher salt and freshly ground pepper
  5. 2 1/2 pounds baking potatoes, peeled
  6. 1/2 cup freshly grated Parmigiano-Reggiano cheese
  7. 1/2 cup freshly grated pecorino cheese
  8. 1/4 cup chopped parsley
  9. 6 ounces baked ham, sliced 1/4 inch thick and cut into 1/4-inch cubes
  1. Preheat the oven to 400° and butter a shallow 9-by-13-inch baking dish. In a medium saucepan, bring the heavy cream to a simmer. Add the garlic and nutmeg and season with salt and pepper. Keep warm.
  2. Using a mandoline, slice the potatoes crosswise 1/8 inch thick. In a small bowl, combine the pecorino and Parmigiano cheese. Arrange one fourth of the potato slices in the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup of the cheese, 1 tablespoon of the parsley and one third of the ham over the potatoes. Repeat the layering two more times. Top with a final layer of potatoes and sprinkle with the remaining 1/4 cup of cheese. Pour the cream mixture over and around the potatoes.
  3. Bake for 25 to 30 minutes, until the potatoes are tender and bubbling and the top is golden brown. Let stand for 15 minutes. Sprinkle with the remaining 1 tablespoon of parsley and serve.
MAKE AHEAD The unbaked gratin can be refrigerated overnight. Return to room temperature before baking.

Chestnut and Cranberry Dressing

Cranberries neednt be relegated only to the relish that accompanies the Thanksgiving feast. Here, tangy dried cranberries are combined with a traditional chestnut dressing that is also delicious served alongside roast pork.

Ingredients:

  • 3 cups unsalted chicken stock
  • 1 cup dried cranberries
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1 yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, peeled and chopped
  • 1/2 lb. bulk pork sausage
  • 1 egg, lightly beaten
  • 1-lb. loaf country-style bread, crusts removed,
    cut into 1/2-inch pieces, toasted
  • 2 cups prepared French chestnuts, halved
  • 2 Tbs. chopped fresh sage
  • 1 tsp. chopped fresh thyme
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste

Directions:

Preheat an oven to 350°F. Butter a 2 1/4 to 3-quart baking dish.

In a small saucepan over medium heat, warm the stock until steam starts to rise, 3 to 5 minutes. Remove from the heat and add the dried cranberries. Set aside.

In a large fry pan over medium heat, melt the butter. Add the onion, celery and carrot and sauté, stirring occasionally, until tender and translucent, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl.

In the same pan, sauté the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to the bowl with the vegetables.

In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let stand, stirring occasionally, until the stock is absorbed, 6 to 8 minutes. Add the vegetable-sausage mixture, the chestnuts, sage, thyme and parsley. Season with salt and pepper and stir to mix. Transfer to the prepared baking dish. Bake until the dressing is browned and crispy, 45 to 50 minutes. Serves 10 to 12.

Williams-Sonoma Kitchen.

Sausage, Chestnut and Fennel Dressing

Also known as finocchio, fennel originated in the Mediterranean, where the aromatic bulb vegetable has long been prized for its crisp texture and delicate anise flavor. When selecting fennel, look for smooth, tightly layered bulbs. Prepare the fennel by removing the stems and feathery leaves, then cutting the bulb lengthwise. Gently separate the layers and rinse them well.

Ingredients:

  • 1 box (16 oz.) focaccia stuffing
  • 4 Tbs. (1/2 stick) unsalted butter
  • 2 yellow onions, diced
  • 4 celery stalks, diced
  • 1 large fennel bulb, trimmed and diced
  • 1/2 cup white wine
  • 2 cups prepared French chestnuts, roughly
    chopped
  • Salt and freshly ground pepper, to taste
  • 1 1/4 lb. mild Italian sausage, casings removed
  • 6 Tbs. chopped fresh flat-leaf parsley
  • 3 to 3 1/4 cups chicken stock, warmed, plus
    more as needed

Directions:

Preheat an oven to 375°F. Butter a 3 1/2- to 4-quart casserole dish.

Put the focaccia stuffing in a large bowl. Set aside.

In a large sauté pan over medium-high heat, melt the butter. Add the onions, celery and fennel and sauté, stirring occasionally, until soft and translucent, 3 to 5 minutes. Add the wine and cook, stirring to scrape up the browned bits, until most of the liquid has evaporated, about 3 minutes. Add the chestnuts and cook, stirring frequently, for 2 minutes. Season with salt and pepper. Using a slotted spoon, transfer the onion mixture to the bowl with the focaccia stuffing.

Return the pan to medium-high heat. Add the sausage and cook, stirring and crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with the focaccia stuffing. Add the parsley to the bowl and stir to combine. Stir in 3 cups of the stock. The dressing should be moist but not soggy. Add more stock if needed and season with salt and pepper.

Transfer the dressing to the prepared casserole dish, cover with a piece of buttered aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden and crispy, 15 to 20 minutes more. Serves 10 to 12.

 

Green Beans with Sweet-and-Sour Bacon Dressing

Sweet, salty and sour flavors mingle irresistibly in this simple yet bold-flavored dish of green beans dressed in a bacon vinaigrette. Chef Sarah Johannes says these beans, inspired by her grandmother’s recipe, are famous in her family and are a staple at her holiday gatherings in the Midwest. They make a festive addition to a Thanksgiving spread and would be delicious for summer picnics, as well.

Ingredients:

  • 1/2 lb. thick-cut bacon, cut crosswise into 1/8-inch strips
  • 1/2 yellow onion, finely minced
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1 cup chicken stock
  • Kosher salt and freshly ground pepper, to taste
  • 3 lb. green beans, trimmed

Directions:

In a large Dutch oven over medium heat, cook the bacon until browned and crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate. Reserve 2 Tbs. of the bacon fat in the pan. Pour the remaining fat into a heatproof container and set aside.

Return the pot to medium heat, add the onion and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in the vinegar and, using a wooden spoon, scrape up the browned bits from the pan bottom. Stir in the sugar, bring to a simmer and cook until the mixture is reduced by half, about 10 minutes.

Add the stock and half of the bacon. Simmer over medium heat until the liquid is slightly reduced, about 5 minutes. Add the reserved bacon fat and season with salt and pepper.

Add the green beans and bring to a simmer over medium heat, stirring occasionally to coat them with the dressing. Cook until the beans are crisp-tender, about 20 minutes. Remove from the heat and let the beans stand in the dressing for at least 30 minutes or up to 1 hour, stirring occasionally to coat them with the dressing.

Transfer the beans to a serving bowl and top with the remaining bacon. Serve immediately. Serves 12.

Adapted from a recipe by Sara Johannes, WP24, Los Angeles.

Perfect for holiday entertaining, this salad features the traditional colors of Christmas. It also allows you to make good use of your fancy vinegars. Champagne vinegar, fruit-flavored vinegar or white wine vinegar will work with the sweet and tart taste of the pomegranate and oranges.

Ingredients:

For the vinaigrette:

  • 1 pomegranate
  • 1/3 cup extra-virgin olive oil
  • 2 Tbs. white wine vinegar or raspberry vinegar
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • Freshly ground pepper, to taste
  • 2 large navel oranges
  • 3 bunches arugula, tough stems removed
  • 1 small red onion, sliced crosswise into thin rings

Directions:

To make the vinaigrette, carefully remove the skin from the pomegranate. Working over a sieve placed over a bowl to catch the juices, peel away the thick membrane from the pomegranate seeds and allow the loosened seeds to collect in the sieve. Measure 1/3 cup of the seeds and reserve for garnish. Press on the remaining seeds with the back of a spoon to release about 2 Tbs. juice. Discard the crushed seeds.Add the olive oil, vinegar, sugar, salt and pepper to the pomegranate juice. Whisk until blended.

Using a small, sharp knife, cut a slice off the top and bottom of each orange to expose the flesh. Place each orange upright on a cutting board and thickly slice off the peel in strips, following the contour of the orange to expose the flesh. Holding the orange over a large bowl, cut along either side of each section, letting the section drop into the bowl. Add the arugula and red onion, separating the onion slices into rings. Drizzle the dressing over the salad, then toss to coat evenly.

Divide the salad among individual plates, distributing the orange sections evenly. Garnish with the reserved pomegranate seeds. Serve immediately.

Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

Jellied Cranberry Sauce with Fuji Apple

  • TOTAL TIME: 20 MIN PLUS 3 HR CHILLING
  • SERVINGS: 12
 Cranberries only need to be cooked for a few minutes before they burst and form a sauce. Melissa Rubel Jacobson has a number of recipes for them, including Cranberry, Clementine and Pumpkin Seed Conserve and Cranberry-and-Dried-Fruit Compote. To mold the sauce so it’s sliceable, she adds an apple, which is loaded with pectin, a natural gelling agent.

Recipe: Jellied Cranberry Sauce with Fuji Apple

  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. One 12-ounce bag fresh cranberries
  2. 1 large Fuji apple, peeled and cut into 1/2-inch dice
  3. 1 cup sugar
  4. 3/4 cup water
  1. Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
  2. In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.
MAKE AHEAD The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled. NOTES Leftover cranberry sauce is always great as a spread on sandwiches. For a more creative use, try the Brown Butter Custard Pie with Cranberry Glaze, a recipe by Christina Tosi, the pastry chef at New York City’s Momofuku.
A delicious alternative to traditional cranberry sauce, this mold makes a beautiful presentation at the table. It is a natural partner for the Thanksgiving turkey and also makes a wonderful accompaniment to roasted pork.

Ingredients:

  • 1 lb. fresh cranberries
  • 1 cup plus 2 Tbs. sugar
  • Zest of 2 oranges
  • 2/3 cup fresh orange juice
  • Pinch of salt
  • 2/3 cup plus 2 Tbs. cold water
  • 1 envelope unflavored gelatin

Directions:

Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray.

In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, about 15 minutes.

Meanwhile, pour the 2 Tbs. water into a small bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.

Spoon 1/2 cup of the juices from the cranberries into the gelatin and stir until the gelatin has dissolved. Pour the gelatin mixture into the cranberry mixture and stir to combine. Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight.

To unmold, dip the mold into a large bowl of warm water so the water reaches almost to the rim of the mold. Remove from the water and run a small paring knife or spatula around the inside of the mold to loosen it. Place a serving platter upside down on top of the mold, invert the platter and mold together and shake gently. Then lift off the mold. Serves 12 to 16.

Williams-Sonoma Kitchen.

 More Stuffing Recipes

…And let’s not forget DESERT!

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Classic Pecan Pumpkin Butter Pie

This pie’s filling is a snap to prepare with Muirhead pecan pumpkin butter. Use our precision cutters to top your dessert with beautiful decorations that would make any pastry chef proud.

Ingredients:

  • For the dough:
  • 2 1/2 (12 1/2 oz./390 g) cups all-purpose flour
  • 2 Tbs. sugar
  • 1 tsp. salt
  • 16 Tbs. (2 sticks) (8 oz./ 50 g) cold unsalted butter, cut into
    1/2-inch (12-mm) dice
  • 6 to 8 Tbs. (3 to 4 fl. oz./90 to 125 ml) ice water

For the filling:

  • 4 eggs
  • 2 cups (about 1 1/3 jars) Muirhead pecan pumpkin butter
  • 2 cups (16 fl. oz./500 ml) evaporated milk

Directions:

To make the dough, in a food processor, pulse together the flour, granulated sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each into a disk. Wrap separately with plastic wrap and refrigerate for at least 2 hours or up to overnight.

Position a rack in the lower third of an oven and place a cookie sheet on the rack. Preheat the oven to 400°F (200°C).

Let the dough stand at room temperature for 5 minutes. On a lightly floured surface, roll out 1 dough disk into a 12-inch (30-cm) round about 3/16 inch (4.5 mm) thick. Brush off the excess flour. Transfer to a 9-inch (23-cm) deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch (12-mm) overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust. Cover with plastic wrap and freeze for 15 minutes. Roll out the other dough disk and make decorative cutouts according to the package instructions for the piecrust cutters.

Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the cookie sheet in the oven and bake for 15 minutes. Carefully remove the parchment and weights and bake until the crust is light golden brown, 5 to 10 minutes more. Transfer to a wire rack and let cool for 15 minutes before filling the pie shell.

Reduce the oven temperature to 325°F (165°C).

To make the filling, in a large bowl, gently whisk the eggs. Add the pecan pumpkin butter and evaporated milk and whisk until well combined. Pour the filling into the pie shell and decorate the pie as desired with decorative cutouts. Bake until the center of the pie is set, 1 1/4 to 1 1/2 hours. If the edges of the crust begin to brown too quickly, cover them with aluminum foil.

Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate for up to 1 day. Serves 8 to 10.

Williams-Sonoma Kitchen

Sweet Potato Pie with Pecan Streusel

Sweet potatoes are the edible roots of a plant in the morning glory family. Some have tan skin and pale yellow flesh and a dry, fluffy texture when cooked, similar to that of a regular potato. Others have dark reddish or purplish skin and deep orange flesh and a soft, moist texture when cooked. The latter are sweeter and are known in the United States as yams, although they are not true yams, which belong to a different species and are rarely available in the United States. Both types of sweet potatoes can be used for this recipe, although the yam, particularly the Garnet yam, is preferred.

Ingredients:

  • 1 rolled-out basic pie dough round (see  below)
  • or use pre-prepared pie -dough

For the pecan streusel:

  • 1 Tbs. firmly packed light brown sugar
  • 1/4 cup pecans, coarsely chopped
  • 1/4 tsp. ground cinnamon

For the filling:

  • 1 large Garnet yam (orange-fleshed sweet
    potato), 12 to 14 oz.
  • 3/4 cup firmly packed light brown sugar
  • 1/2 tsp. salt
  • 2 eggs
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 1 1/4 cups heavy cream
  • Sweetened whipped cream for serving

Directions:

Fold the dough round in half and transfer to a 9-inch pie dish. Unfold and ease into the pan, patting it firmly into the bottom and up the sides. Using kitchen shears, trim the edge of the dough round, leaving 3/4 inch of overhang. Fold the overhang under itself and pinch it together to create a high edge on the pans rim. Flute the edge decoratively.Refrigerate or freeze the pie shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack. Reduce the oven temperature to 350°F.

To make the pecan streusel, in a small bowl, stir together the brown sugar, pecans and cinnamon. Set aside.

To make the filling, prick the yam several times with a fork, put directly on the oven rack and bake until tender when pierced with a knife, about 55 minutes. Alternatively, cook the yam in the microwave on high heat until tender, about 6 minutes per side. Set aside to cool. Peel the cooled yam and mash the pulp with a fork or puree in a food processor until smooth. Measure out 1 cup of the puree for the filling. (Reserve any remaining yam for another use.)

In a large bowl, stir together the brown sugar, salt and eggs. Add the cinnamon, ginger and allspice and mix well. Stir in the yam puree and cream and beat until smooth. Pour into the partially baked pie shell.

Bake until the filling is firm, about 20 minutes. Remove the pie from the oven, quickly sprinkle the pecan streusel evenly over the surface, and continue baking until the filling is slightly risen and firm in the middle, 20 to 25 minutes more. Transfer to a wire rack and let cool.

Slice the pie into wedges and serve with whipped cream. Makes one 9-inch pie; serves 8.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).

Spiced Apple-Cranberry Pie

A medley of spices gives a flavor boost to this pie, which makes a festive addition to a winter gathering.

Ingredients:

For the dough:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 2 Tbs. granulated sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
  • 3 to 4 Tbs. ice water

For the apple-cranberry filling:

  • 3 1/4 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
  • 1/2 cup firmly packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. salt
  • 4 tsp. cornstarch
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. vanilla extract
  • 10 oz. fresh cranberries
  • 1/4 cup water
  • 1 egg white, beaten with 1 tsp. water
  • 2 tsp. granulated sugar

Directions:

To make the dough, in a food processor, pulse together the flour, salt and granulated sugar until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each piece into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim; reserve the scraps. Refrigerate the pie shell for 30 minutes.

On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Roll out the dough scraps and, using pie cutters, make cutouts for decorating. Refrigerate the dough round and cutouts for 30 minutes.

To make the apple-cranberry filling, in a 5 1/2-quart Dutch oven, stir together the apples, brown sugar, 1/4 cup of the granulated sugar, the cinnamon, allspice, cloves, nutmeg, salt and cornstarch until the apples are evenly coated. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Remove from the heat, stir in the lemon juice and vanilla, and let cool for 30 minutes.

Meanwhile, in a saucepan, stir together the cranberries, the remaining 1/2 cup granulated sugar and the water. Set over medium-high heat and cook, stirring occasionally, until the cranberries have broken down slightly and the liquid has thickened to the consistency of a loose jam, 13 to 15 minutes. Let cool for 30 minutes. Add the cranberry mixture to the apple mixture and stir to combine.

Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.

Let the pie shell, dough round and cutouts stand at room temperature for 5 minutes. Transfer the apple-cranberry filling to the pie shell and gently place the dough round over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the underside of the cutouts with the egg wash and gently press them onto the top crust, decorating as desired. Brush the entire top crust with the egg wash and sprinkle with the granulated sugar.

Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8.

Williams-Sonoma Kitchen.

Basic Pie Dough

  • 1 1/4 cups unbleached all-purpose flour
  • 1 Tbs. sugar
  • 1/4 tsp. salt
  • 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
  • 3 Tbs. very cold water

Directions:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.

Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.

Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).

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